ROASTED BEET, BUTTERNUT SQUASH AND APPLE SALAD
Steps:
- Preheat oven to 450
- Place beets, squash, apples on a sheet pan with olive oil s & P
- Roast 25 to 30 mins
- Meanwhile heat 1/3 C olive oil in saute pan over med low heat.
- Add shallot - cook 3 mins
- Add garlic - cook 30 secs
- Whisk in balsamic vinegar, orange zest, orange juice honey mustard 1/2 tsp salt and 1/4 tsp pepper. Keep warm
- Place veges and fruit in bowl. Add arugula and vinaigrette, Toss and sprinkle with almonds
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